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two bowls of crockpot chicken and wild rice soup with pieces of bread next to them
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4.11 from 19 votes

Slow Cooker Creamy Chicken Wild Rice Soup

Perfect for fall and winter, this Slow Cooker Creamy Chicken Wild Rice Soup couldn’t be easier to make! Just like chicken noodle soup but better, it’s loaded with flavorful rice, plenty of veggies, and a creamy base for a comfort food you’ll look forward to diving into!
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: dinner, lunch, meal prep, Snack
Cuisine: American
Keyword: chicken wild rice soup, copy cat panera bread soup, copy cat panera bread wild rice soup, creamy chicken wild rice soup, creamy wild rice soup, easy wild rice soup, easy wild rice soup recipe, slow cooker creamy chicken wild rice soup, wild rice soup, wild rice soup recipe
Servings: 8 servings

Equipment

Ingredients

  • 4 ribs chopped celery
  • 1 cup chopped carrots
  • 1 medium chopped yellow onion
  • 4 cloves minced garlic
  • 1 pound chicken breast
  • 1 teaspoon salt more or less to taste
  • 3/4 teaspoon black pepper more or less to taste
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • 6 cups low sodium chicken broth
  • 6 ounces long grain & wild rice with seasoning packet (quick cooking is best)
  • 6 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1 cups whole milk
  • 1/2 cup heavy cream

Instructions

  • Chop all the veggies. Dump all the ingredients except for the butter, flour, milk, and heavy cream into the slow cooker.
    4 ribs chopped celery, 1 cup chopped carrots, 1 medium chopped yellow onion, 4 cloves minced garlic, 1 pound chicken breast, 1 teaspoon salt, 3/4 teaspoon black pepper, 2 teaspoons dried oregano, 2 bay leaves, 6 cups low sodium chicken broth, 6 ounces long grain & wild rice with seasoning packet
  • Cover, and cook on high for 2 hours. Remove chicken, shred with two forks, and place it back in the slow cooker, stirring to combine.
  • In a pan on medium-high heat, melt the butter. Add the flour. Cook for 1-2 minutes, stirring constantly, to form a roux.
    6 tablespoons butter, 1/2 cup all-purpose flour
  • Add the roux to the slow cooker along with the milk and heavy cream. Stir to combine. Continue to cook on high for an additional 30 minutes or until the soup has thickened.
    1 cups whole milk, 1/2 cup heavy cream
  • Spoon into bowls, and serve warm.

Video

Notes

Please note that the cooking duration may differ for slow cookers. It is possible that an extra 1-2 hours of cooking time may be necessary to achieve the desired tenderness of the vegetables.

Nutrition

Serving: 8g | Calories: 351kcal | Carbohydrates: 29g | Protein: 22g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 462mg | Potassium: 690mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3331IU | Vitamin C: 4mg | Calcium: 137mg | Iron: 2mg
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